This week: Hunting down restaurant recipes; and Soup for a Cold Night!
I’ll be on vacation next week, and may not get around to posting a thread; but I’ll be back the week after.
(If you would like to be on or off of this weekly cooking thread ping-list, please send a private message.)
-JT
Lee Valley soup looks great!
Applebee’s Oriental Chicken Rollup
Dressing – whisk all and refrigerate
3 T honey
1 1/2 T rice wine vinegar
1/4 cup mayonnaise
1 tsp Grey Poupon
1/4 tsp sesame oil
Chicken
one breast, cut in long strips.
Mix 1/2 cup cornflake crumbs, 1/2 cup flour, 1 tsp salt, and 1/4 tsp pepper. Whisk 1 egg and 1/2 cup milk. Dip chicken and egg, then crumb mixture. Fry.
Salad
3 cups Romain
1 cup red cabbage
1 cup Napa cabbage
1/2 cup carrot
Shred Romain, cabbages, and carrot and mix.
per serving: 1 T slivered almonds, 1 green onion, chopped, 1/3 cup chow mein noodles
Assembly
Place salad on a tortilla and drizzle with dressing. Sprinkle with green onion, almonds and chow mein noodles. Add chicken and roll up.
Soup. Seafood chowder(crockpot).
1 can clams
1 can shrimp (or frozen, cooked 1cup)
1-2 slice bacon or salt pork
1/2 cup onion
1/4 cup celery
1 clove garlic
4-6 potatoes
Chicken stock 1 1/2-2 cups
fish sauce to taste
1-2 bay leaves
1/4 tsp rosemary
1/4 tsp thyme
salt and pepper to taste
Last 15-30 Minutes:
1 1/2 - 2 cups milk/half & half
2 Tbls cornstarch
Parsley to taste
Saute pork/bacon with onions and celery adding garlic last.
Put clams and other ingredients except shrimp and dairy/cornstarch in crockpot and cook till potatoes are done. Add shrimp and after about 30 minutes, add slurry of milk/cornstarch mix well and add parsley. Note: instant potato flakes can also be used as thickener to avoid cornstarch. Recipe can also be prepared on stove, but I have a tendency to forget it and burn it, hence I use the crockpot.
Many years ago, I ate a very spicy chicken soup that I really liked at a local café. So I experimented until I came up with something that tasted about the same. The recipe is for 2 servings only. I don’t remember the name, so I just call it Chicken Salsa Soup.
1 chicken breast, cooked and chopped
4 c chicken broth and 2 tsp chicken base
Onion flakes
garlic powder
black pepper flakes
chili and paprika
1 can rotel tomatoes, mild
1/2 can vegetarian vegetable soup(not diluted)
2 handfuls of frozen corn
1/2 cup white beans, canned or cooked
brown sugar
Last 10 minutes:
1 Tbls Pace/salsa
1 Tbls milk
I have never measured the spices - just a few shakes of each depending on taste.
Saute two cut up leftover baked potatoes and a diced onion in butter.
Add in a couple of anchovies, some garlic and Old Bay seasoning to taste. Cook for about a minute.
Add in a can of evaporated milk.
Add in a can each of green beans and corn. Not drained.
About a teaspoon Italian seasoning.
Cook until bubbly.
Add in about three white fish fillets.
Cook for about four, five minutes until the fillets break apart easily when stirred.
Serve with chopped tomato and parsley on top.
Whataburger Chicken Strips
Ingredients
1 to 1 1/2 pounds chicken tenders
2 cups all-purpose flour
1 1/2 teaspoon salt
1 1/2 teaspoon pepper
1/2 teaspoon garlic salt
2 1/2 cups buttermilk
oil for frying
Directions
Soak chicken strips in buttermilk for about 2 hours before preparing the tender strips. For best result soak overnight.
Make the seasoned flour by combining flour, salt, pepper, and garlic salt. Stir the flour until it is well blended.
Make a batter of the seasoned flour and buttermilk by pouring in about 1/2 cup of the buttermilk into the flour. You want the batter a little shaggy. Coat the chicken with the batter and place on a rack and allow it to dry. The batter may fall off when cooking if you don’t allow the batter to try the chicken.
Discard remaining buttermilk.
Heat oil to 350 degrees.
Gently place 3 or 4 breaded chicken tenders into the hot oil. Cook chicken tenders a few at a time until they are golden brown. Drain on a clean wire rack.
You may serve this with gravy or honey mustard.
http://www.copykat.com/2017/03/12/whataburger-chicken-strips/
Longhorn Steakhouse Parmesan Crusted Chicken
Ingredients
2 large chicken breasts, sliced in half horizontally, and pounded thin
1 cup Lea & Perrin’s Chicken Marinade
2 teaspoons vegetable oil
1/2 cup Panko bread crumbs
1 tablespoon melted butter
Cheese Blend
1 ounce Gruyere cheese, shredded
4 ounces white Cheddar, shredded
1 tablespoons Parmesan cheese , shredded
2 ounces Fontina cheese, shredded
Cheese Sauce (optional)
1/2 cup heavy cream
1/2 cup cheese blend
Cheese Blend
1 ounce Gruyere cheese, shredded
4 ounces white Cheddar, shredded
1 tablespoons Parmesan cheese , shredded
2 ounces Fontina cheese, shredded
Directions
Slice chicken breasts in half horizontally, and place into a zip top bag and add marinade. The chicken should marinate for at least 30 minutes, it is better if you allow it to marinate longer. I like to let mine marinate overnight when possible.
Heat a large skillet to medium heat. Add a vegetable oil. When the vegetable oil heats up add chicken. Cook the chicken for 6 to 7 minutes on one side, then flip over, and cook on the other side for 4 to 5 minutes. The chicken should have a lightly browned outside edge.
While the chicken is cooking toss together the cheeses (Gruyere, white Cheddar, Parmesan, and Fontina). If you desire make the cheese sauce by heating together the heavy cream and 1/2 cup of the cheese in a small skillet over low heat. Also add the Panko bread crumbs to a small bowl and add the melted butter. Toss the Panko bread crumbs with the melted butter until they are lightly coated with butter. Set your oven to broil.
To assemble the chicken place chicken on a oven safe dish or pan and add about 1 tablespoon of cheese sauce to the chicken, then add shredded cheese blend, then top with buttered Panko Bread Crumbs. Do this for each of the chicken breasts.
Place the chicken under the broiler and broil for a 3 to 4 minutes or until the cheese begins to brown.
http://www.copykat.com/2016/05/11/longhorn-steakhouse-parmesan-crusted-chicken-copycat-recipe/
Another copycat site:
http://www.cdkitchen.com/recipes/copy-cat-recipes/copycat-a-to-z/